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Cut caramel into 1 ½-inch pieces and place on top of pecans. Cook for approximately 5 minutes, or until caramel just begins to spread. Remove from oven, cool slightly, and transfer clusters from cookie sheet onto another parchment-covered sheet.

Put chocolate coating in medium bowl and microwave at 40 percent power for very short increments of time until just melted. Dip each candy cluster in chocolate and return to parchment-covered sheet. After candies have set up, place in tins and store at room temperature for up to a month. (But good luck with that!)

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